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Mexican Street Corn Soup

A creamy and rich soup inspired by the beloved street corn dish from Mexico, packed with sweet corn and spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn (fresh, frozen, or canned) Use fresh corn cut off the cob for best flavor.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Low-sodium broth recommended.
  • 1 cup heavy cream Can substitute with coconut milk for a lighter option.
  • 1 teaspoon chili powder Adjust to taste.
  • 1 teaspoon cumin
  • to taste Salt and pepper Be cautious with salt, especially if broth is seasoned.
Garnishes
  • Fresh cilantro For garnish.
  • Lime wedges For serving.

Method
 

Preparation
  1. Chop the onion and mince the garlic. If using fresh corn, cut it off the cob to yield about 4 cups.
Cooking
  1. In a large pot over medium heat, add a splash of vegetable oil. Once hot, add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add the minced garlic and stir continuously for another 1-2 minutes until fragrant.
  3. Toss in the corn, chili powder, cumin, salt, and pepper. Stir everything together to coat the corn in the spices.
  4. Add the vegetable broth, increase heat to high and bring to a gentle boil. Reduce to a simmer for 10-15 minutes, allowing flavors to meld.
  5. Once the corn is tender, stir in the heavy cream and let it simmer for an additional 5 minutes.
  6. Taste and adjust seasoning if necessary.
Serving
  1. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

Notes

For leftovers, refrigerate for up to 3-4 days or freeze for 2-3 months. Reheat on the stove and add broth if needed.